🧀🌰🍄🌿🐔 Cheesy Chicken Enchiladas with Sautéed Greens & Creamy Chestnut-Mushroom Basil Alfredo
This dish offers a unique culinary adventure, blending the warmth of classic chicken enchiladas with a luxurious, earthy, and nutty Alfredo sauce. Served alongside fresh, vibrant sautéed greens, it's a comforting yet sophisticated meal that will impress.
Yields: 4 servings
Prep time: 30 minutes
Cook time: 30-35 minutes
Ingredients:
For the Cheesy Chicken Enchiladas:
2 cups cooked chicken, shredded (rotisserie chicken works great!)
1 cup shredded Monterey Jack cheese (or a Mexican blend)
½ cup shredded cheddar cheese
½ cup sour cream or Greek yogurt
1 (10 oz) can mild red or green enchilada sauce (divided)
8-10 (6-inch) corn or flour tortillas
Optional: ½ cup corn kernels, ¼ cup chopped cilantro
For the Sautéed Greens:
1 tbsp olive oil
5 oz fresh spinach, kale, or Swiss chard (stems removed if using kale/chard, then roughly chopped)
2 cloves garlic, minced 🧄
Salt & freshly cracked black pepper to taste
Optional: Pinch of red pepper flakes
For the Creamy Twist: Creamy Chestnut-Mushroom Basil Alfredo Sauce Finished with Asiago Cheese:
2 tbsp butter 🧈
6 oz cremini mushrooms, sliced
½ cup roasted chestnuts (peeled and cooked, usually vacuum-packed or jarred), roughly chopped 🌰
3 cloves garlic, minced 🧄
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
¼ cup fresh basil leaves, finely chopped 🌿
¼ cup grated Asiago cheese (plus extra for topping) 🧀
Salt & freshly cracked black pepper to taste
Instructions:
Prepare Chicken Enchilada Filling & Assemble:
Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine shredded cooked chicken, ½ cup Monterey Jack, ½ cup cheddar, and sour cream/Greek yogurt. Add optional corn kernels and cilantro if using. Mix well.
Pour about ½ cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Warm tortillas slightly (microwave for 15-30 seconds or quickly in a dry skillet) to make them pliable.
For each enchilada: Spoon about ¼ - ⅓ cup of the chicken filling down the center of a tortilla. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce over the rolled enchiladas. Top with the remaining ½ cup Monterey Jack cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Prepare Creamy Chestnut-Mushroom Basil Alfredo Sauce:
While enchiladas are baking, in a medium saucepan or skillet, melt butter over medium heat.
Add sliced mushrooms and 3 cloves minced garlic. Sauté for 5-7 minutes until mushrooms are softened and lightly browned.
Stir in the roughly chopped roasted chestnuts and finely chopped fresh basil. Cook for 1 minute more.
Pour in the heavy cream and bring to a gentle simmer.
Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Remove from heat and stir in ¼ cup grated Asiago cheese until well combined and melted into the sauce. Keep warm over very low heat.
Sauté the Greens:
In a separate large skillet, heat 1 tbsp olive oil over medium heat.
Add the chopped greens and 2 cloves minced garlic. Sauté for 3-5 minutes, or until the greens are wilted and tender-crisp.
Season with salt, pepper, and optional red pepper flakes.
Serve:
Carefully remove the hot enchiladas from the oven.
Serve 2-3 enchiladas per plate. Spoon a generous amount of the warm, creamy chestnut-mushroom basil Alfredo sauce over and around the enchiladas.
Serve the sautéed greens alongside the enchiladas, or even on top.
Finish with an extra sprinkle of grated Asiago cheese, if desired. Enjoy immediately!
Tips for Success:
Shredded Chicken: Using a rotisserie chicken is a huge time-saver. You can also boil or bake chicken breasts/thighs and shred them.
Tortilla Prep: Warming the tortillas briefly makes them much easier to roll without tearing.
Sauce Consistency: If the Alfredo sauce becomes too thick, you can thin it with a splash of warm milk or broth.
Chestnut Source: Canned or vacuum-sealed roasted chestnuts are readily available in most grocery stores, often near specialty produce or baking aisles.
Greens Variety: Spinach wilts down a lot; if using kale or chard, they'll hold more texture and may require slightly longer sautéing.
Asiago Flavor: Asiago adds a lovely, slightly sharper and nuttier flavor profile compared to just Parmesan, complementing the chestnuts perfectly.